- Joined
- Jun 7, 2024
Listening to most recent MATI and got to da beef segment - Null is partially correct - if you are intending to sell your beef interstate or for export it needs to be slaughtered and processed in a USDA facility, if you are doing intra-state sales you must have it done in a facility that complies with or is comparable to the applicable codes in your state (but not necessarily USDA unless required in your state), and if you are doing direct point of sale farm to consumer sales, you do not have to have it USDA inspected. All abbatoirs, slaughter yards, butchers and meat processors must comply with USDA safety regulations for safe food handling, however, which are usually ensured through a state inspector.